UTILIZATION OF ACID WHEY ON FORMULATION OF POMEGRANATE RTS BEVERAGE AND ITS STORAGE QUALITY EVALUATIONS

Abstract

The present work was planned to prepare whey utilized pomegranate RTS beverage. Different variants of beverages were formulated using different levels of water replacement with whey i.e. 0%, 25%, 50%, 75% and 100% and named as sample A, B, C, D and E respectively. The TSS and acidity was maintained at 13 °Bx and 0.3 percent. The samples were subjected to sensory evaluation (color, taste, flavor and overall acceptance) by quality scoring method for consumer acceptability and the sensory data were analyzed by two-way ANOVA (no blocking) using GenStat and means were compared using LSD at 5% level of significance. Results revealed that on increasing whey incorporation, nutritional quality was enhanced, but poor in sensory properties. Beverage with 25% whey addition was found most acceptable with overall acceptability. The beverage was pasteurized at 80°C for 10 min and stored in 250 mL PET bottles at normal and refrigeration for 28 days. The effects of storage time and temperature on physicochemical (TSS, pH, acidity, reducing sugar) and microbial (TPC and coliform) properties were evaluated. Total soluble solid (TSS), pH, moisture, protein, acidity, reducing sugar, and nonreducing sugar of pomegranate juice was found to be 13.6°Bx, 3.75, 85.64%, 0.22%, 6.76% and 5.32% and for whey these values were 5.8°Bx, 5.14, 92.62%, 0.46%, 0.28%, 4.7% and 8.99% respectively. Among the different proportion, the RTS prepared with 25% whey addition was found acceptable from sensory analysis. The TSS, pH, fat, moisture, protein, ash, calcium, acidity as citric acid, reducing sugar (as dextrose), non-reducing sugar (as dextrose) of RTS beverage was found to be 12.9°Bx, 3.21, 0.21%, 86.43%, 0.36%, 0.47%, 148mg/L, 0.3%, 7.27% and 6.23%. Total soluble solids, pH and reducing sugar increased while acidity content decreased with processing storage time in both storage condition. During storage analysis TSS, pH, acidity, and reducing sugar content ranged from 12.9- 13.7°Bx, 3.21-3.12, 0.29-0.45% and 7.06-7.59% respectively under refrigeration condition and from 12.9-14.2°Bx, 3.21-3.05, 0.29-0.68% and 7.06-7.97% respectively under normal storage condition. From all the analysis, it can be observed that the RTS beverage can be kept unspoiled for 28 days.